Step 1

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Step 2

Combine the gingersnap crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.

Step 3

Bake for 10 minutes. Set aside to cool while you make the filling.

Step 4

Reduce the oven temperature to 300ºF.

Step 5

In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.

Step 6

Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth.

Step 7

Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.

Step 8

Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.

Step 9

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

Step 10

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.

Step 11

Cover and refrigerate for at least 4 hours, preferably overnight.

Step 12

Whisk together the mascarpone cheese, confectioner's sugar, and eggnog until smooth.

Step 13

In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until blended.

Step 14

Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.